Rhubarb Streusel Muffins

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Recipe by: Dogfish Uploaded by Drimble Wedge


So, I got a bunch of rhubarb in my CSA box, and this is what I made, based on | this recipe from smitten kitchen. My version is a little more cupcakish than muffin-y, with some lighter, springtimier flavours in place of the original cinnamon-and-brown-sugar vibe. Also, it is, of course, gluten-free. I made it using my own flour blend, which I listed in the OP; you could use yours, if you have a favourite, but I wouldn't recommend using a soy- or bean-based flour for this because it will rapidly overwhelm all the other flavours.

You will need:

For the streusel topping:

  • 1/4 cup of gluten-free all-purpose flour (recipe in the OP)
  • 3 tablespoons (38 grams) light brown sugar
  • 1 tsp lemon zest
  • Pinch of nutmeg
  • Pinch of salt
  • 3 tablespoons melted butter

For the muffin batter:

  • 1 1/2 cups gluten-free all-purpose flour
  • 1 tsp xanthan gum
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/4 cup granulated sugar
  • 5 tablespoons melted butter (shouldn't be freshly melted or you'll scramble your egg!)
  • 1/2 cup milk
  • 3 tbsp lemon juice
  • 1 cup diced rhubarb

What to do:

Preheat the oven to 375 and grease 12 muffin cups.

Pour all your streusel stuff in a small bowl, and mix it up with your fingers until it's crumbly. Set it aside for later.

In a medium-sized bowl, whisk together the flour, xanthan gum, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk the egg with the sugar. Whisk in the butter, milk, and lemon juice (you could add some extra lemon zest in here if you feel like it; I probably did because I love lemon zest). Then add the flour mixture and stir it up - not too much! - until the mixture is just combined. It will be liquidy at first, and then it will rapidly become really thick and gloppy when the xanthan gum does its thing. Don't be freaked out if it seems super-thick; that's OK. Fold in first about 1/3 of the streusel (eyeball it), then the rhubarb.

Divide the batter between your muffin cups and sprinkle the rest of the streusel on top. Use a spoon or your fingers (I used fingers) to press it lightly into the batter so it sticks. Bake until a toothpick or cake tester comes out clean.

Remember that, as with all gluten-free baked goods, these will go stale much faster than their gluteny counterparts. If you're not going to eat them in three days, freeze them or give them away.